MULINO ANGELICA

ITALIAN SOFT WHEAT FLOUR TYPE 1 STRONG (KG.5) S / V

SICILIAN MAJORCA SOFT WHEAT FLOUR KG1 Mallorcan soft wheat washed and stone ground. With germ.Ideal for making sweets and biscuits, white breads, bread sticks and pizzas. It is said that it was used in the first cannoli recipes. Mallorca wheat is an ancient variety of soft wheat, with a high nutritional value that gives energy, and a very low gluten index and is therefore easily digestible. Its flour is impalpable, fragrant and of high quality.

Durum wheat semolina flour is distinguished from soft wheat flour both for its more pronounced grain size and for its characteristic amber yellow color, a color that is also transmitted to the products obtained from it. Properties and use of durum wheat semolina flour Durum wheat is a cereal rich in protein and gluten (on average higher than that present in soft wheat flour), which, compared to soft wheat, has a greater capacity to absorb water and greater workability.

SICILIAN DURUM WHEAT SEMOLATO FLOUR (KG. 5) S / V

SICILIAN DURUM WHEAT FLOUR RUSSELLO KG. 1 S / V Russello durum wheat washed and stone ground. With germ. Ideal for the preparation of homemade "hard dough" bread and baked goods, both sweet (biscuits and shortbread) and savory (pan pizza, focaccia and savory pies). It can be used alone or mixed in other flours. Typical Sicilian hinterland wheat with ear tending to red, hence the name Russello. This flour can be used alone or mixed with other flours from the mill.